Delicious bread with minimal effort.
With Halloween nearly here I thought it was time to create something using pumpkin. Damper is a super simple recipe to make your own bread – it is also quick as it contains no yeast which means no waiting for the dough to rise.
You can use any type of pumpkin, or squash, to make this bread. I used butternut, which I know is referred to as a squash in lots of places but here in Australia it is pumpkin 🙂 I love the bright orange colour that it gives, and the sweetness of flavour.
I actually bought a mixture of pumpkin seeds and pine nuts from the supermarket as it was cheaper than buying pine nuts separately. However there was about an equal proportion in that mixture, so I have written the recipe accordingly.
This bread is perfect served warm – butter is optional.
Ingredients – serves 4:
- 500g/1 lb pumpkin, peeled and diced into small cubes
- 1 garlic clove, crushed
- freshly ground black pepper, to season
- 1/4 cup pumpkin seeds
- 1/4 cup pine nuts
- 3 cups self raising flour
- 1/3 cup finely grated parmesan cheese
- 1 cup milk
- small amount of olive oil, to drizzle
- Place the pumpkin on a microwave-safe plate and drizzle with a couple of tablespoons of water. Microwave on high for 8-10 minutes or until the pumpkin is tender.
- Transfer the pumpkin to a large bowl and then mash until smooth.
- Add the garlic and a good seasoning of black pepper, stir and then set aside to cool.
- Mix the pumpkin seeds and pine nuts in a small bowl. Reserve about 2 tablespoons of the mixture to decorate the top of the bread.
- Put the rest of the pumpkin seeds and pine nuts into a small non-stick frying pan over a medium-low heat and toast gently until the pine nuts are just starting to turn golden. Watch them closely as they will burn very quickly. Tip the toasted mixture into the bowl with the pumpkin and stir.
- Heat your oven to 200C/180C fan forced/390F.
- Once the pumpkin has cooled, add the flour and grated parmesan to the bowl and stir with a flat-bladed knife. Break up any large lumps of pumpkin so you have an even mixture.
- Gradually add the milk, folding with the flat-bladed knife until the dough just comes together. You can use your hands to knead for a few seconds, but don’t over-knead or your damper will be tough.
- Place your dough onto a large non-stick baking tray. Form the dough into a round disc which is about 3cm/1 inch thick.
- Scatter the reserved un-toasted pumpkin seeds and pine nuts over the top of the dough disc, then drizzle with a small amount of olive oil.
- Bake for 25-30 minutes or until the bread is golden all over.
- Remove from the oven and leave to cool on the baking tray for 5 minutes before transferring to your serving plate.